Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Structural changes and functional properties of highly concentrated whey protein isolate-citrus pectin blends after defined, high temperature treatments

  • Autor:

    Koch, L., Hummel, L., Schuchmann, H.P., Emin, M.A.

  • Quelle:

    LWT - Food Science and Technology

    84, pp. 634-642

  • Datum: 2017